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Effect of egg yolk substitution by sweet whey protein isolate on texture, stability and colour of Gelato-style vanilla ice cream

Effect of egg yolk substitution by sweet whey protein concentrate on some Gelato ice cream physical properties during storage

Optimisation of the phenolic content and antioxidant activity of apple pomace aqueous extracts

From apple to juice-the fate of polyphenolic compounds

Viability of Streptococcus thermophilus, Lactobacillus delbrueckii ssp bulgaricus, Lactobacillus acidophilus and Lactobacillus casei in fermented milk supplemented with isomalto-oligosaccharides derived from banana flour

Sweet cherry: composition, postharvest preservation, processing and trends for its future use

Textural and rheological characteristics of sun-dried banana traditionally prepared in the north-east of Thailand

Development of fermented oyster-mushroom sausage

The stability of natural red/pink food colours in ultrahigh-temperature (UHT) products

Optimization of the aqueous extraction of phenolic compounds from olive leaves

Ultrasound increases the aqueous extraction of phenolic compounds with high antioxidant activity from olive pomace

Phytochemical properties and anti-proliferative activity of Olea Europaea L. leaf extracts against pancreatic cancer cells

The olive biophenols oleuropein and hydroxytyrosol selectively reduce proliferation, influence the cell cycle, and induce apoptosis in pancreatic cancer cells

Optimisation of microwave-assisted extraction of Gac oil at different hydraulic pressure, microwave and steaming conditions

Microencapsulation of gac oil by spray drying: optimization of wall material concentration and oil load using response surface methodology

Microencapsulation of gac oil: optimisation of spray drying conditions using response surface methodology

Ultrasound-assisted aqueous extraction of oil and carotenoids from microwave-dried gac (Momordica cochinchinensis Spreng) aril

A storage study of encapsulated gac (Momordica cochinchinensis) oil powder and its fortification into foods

Effect of copper and iron fortifications on rheological properties of water-in-oil spreads containing κ-carrageenan

Screening the effect of four ultrasound-assisted extraction parameters on hesperidin and phenolic acid content of aqueous citrus pomace extracts

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